Do you ever realize that the package of hot dogs and the package of buns doesn’t equate to the same amount?
This means that you’ll often times be left with two unused hot dogs buns…and then if you buy more hot dogs, you’ll end up with no buns and just hot dogs.
Every day after school I’d come home, hungry, with a desire to sit in front of the television for thirty minutes before I started my homework. I’d wrap a hot dog in a paper towel and stick it in the microwave to cook (why I did this I have no idea). On a rare occasion there’d be a bun but most of the time there was nothing! So I’d eat it with just ketchup and stuff. This had all to do with the dilemma I pointed out above. Too many hot dogs and no buns!
This is a pure example of the left hand not talking to the right hand. Also, why didn’t hot dog companies get in the business of hot dog buns?! It would only make sense. It would’ve cleaned this problem right up.
Anyway, I’ve had chili cheese dogs on my mind recently so I decided to make a version that didn’t scare me. Sometimes hot dogs can scare me a little.
This is why making hot dogs at home is the best case scenario for me. I can ensure that I’m eating hot dogs that are nitrate-free and are made with ingredients I can pronounce.
The chili might be my favorite thing ever. It’s SO fast. No need to sit here and make real chili—that’s too much work. This one cooks up in minutes and is way thicker than the normal soupier version. I think the thicker version works way better when we’re using it as a topping for a hot dog.
A few things all chili cheese dogs need:
Mustard and diced white onion. Both are SO important.
I’m starting this campaign where I make you put this on your summer to-do list. I think it deserves it.